I have just spent 10 minutes reading the responses to this subject. As an HR professional in the field for 17years who part qualified in 95 and then CMCIPD in 2005, I thought I was from a different planet until I reached Keith's response. I think that is spot on.
I agree that CIPD qualification is expensive but the old addage goes, "you have to speculate to accumulate" and if by investing in time and money in getting the qualifications opens the door to a better more highly paid job surely the return is worth it. You could work out the payback for £2-3K invetsment returning a job with a £4-5K increase on-going.
I agree with much of what other colleagues have said about Mr Ramsey, he is without doubt an excellent and creative chef and I am sure that some of his training practices are effective at achieving a result, but so was pushing young children up chimneys and down mines. Does the fact that Mr Ramsey is a good chef give him some right to treat his employees in such a demeaning way? Has Mr Ramsey ever heard of dignity at work? What about harrassment/bullying. As for the fact he has not been in a tribunal yet; maybe that again is due to the fact that his employee's are fearful of him, or pure luck? It is without doubt that commercial kitchens and teams like Mr Ramseys do need a strong leader to maintain cohesion but I do not think Mr Ramsey's methods are the most effective. How many good trainees does he lose because they "can't take the pressure". Does Mr ramsey accept this as a hazzard of the industry or an accpetable turnover of staff?
It appears that this type of behaviour is seen as acceptable and possibly widespread in the catering business having just watched last nights episode of "[***]'s Kitchen" and the outburts from Jean Christophe, another acclaimed Michelin Star chef, towards poor Henry who was not only verbally abused but only just avoided physical injury. Should this be allowed in all work places as a way of motivating staff? It has taken many years of hard effort to drive this sort of approach out of many industries, by both application of legislation and the efforts of HR and managment teams who see these cultures as unacceptable and unproductive in todays society, maybe we should not sensationalise this type of conduct to make "good TV" for ratings sake. What sort of message does this send out to managers/supervisors in all industries!
Mr Ramsey et al should realise it is only a matter of time before the worm turns and they end up with some costly bills at the Employment Tribunals. Expect to see fine food prices escalate, the consumer will pay for Mr Ramsey and friends methods.
My answers
I have just spent 10 minutes reading the responses to this subject. As an HR professional in the field for 17years who part qualified in 95 and then CMCIPD in 2005, I thought I was from a different planet until I reached Keith's response. I think that is spot on.
I agree that CIPD qualification is expensive but the old addage goes, "you have to speculate to accumulate" and if by investing in time and money in getting the qualifications opens the door to a better more highly paid job surely the return is worth it. You could work out the payback for £2-3K invetsment returning a job with a £4-5K increase on-going.
I agree with much of what other colleagues have said about Mr Ramsey, he is without doubt an excellent and creative chef and I am sure that some of his training practices are effective at achieving a result, but so was pushing young children up chimneys and down mines. Does the fact that Mr Ramsey is a good chef give him some right to treat his employees in such a demeaning way? Has Mr Ramsey ever heard of dignity at work? What about harrassment/bullying. As for the fact he has not been in a tribunal yet; maybe that again is due to the fact that his employee's are fearful of him, or pure luck? It is without doubt that commercial kitchens and teams like Mr Ramseys do need a strong leader to maintain cohesion but I do not think Mr Ramsey's methods are the most effective. How many good trainees does he lose because they "can't take the pressure". Does Mr ramsey accept this as a hazzard of the industry or an accpetable turnover of staff?
It appears that this type of behaviour is seen as acceptable and possibly widespread in the catering business having just watched last nights episode of "[***]'s Kitchen" and the outburts from Jean Christophe, another acclaimed Michelin Star chef, towards poor Henry who was not only verbally abused but only just avoided physical injury. Should this be allowed in all work places as a way of motivating staff? It has taken many years of hard effort to drive this sort of approach out of many industries, by both application of legislation and the efforts of HR and managment teams who see these cultures as unacceptable and unproductive in todays society, maybe we should not sensationalise this type of conduct to make "good TV" for ratings sake. What sort of message does this send out to managers/supervisors in all industries!
Mr Ramsey et al should realise it is only a matter of time before the worm turns and they end up with some costly bills at the Employment Tribunals. Expect to see fine food prices escalate, the consumer will pay for Mr Ramsey and friends methods.